I know, I know, it’s been a while – guilty as charged. My book project is chasing me like a terrier, consuming most of my daytime (…AND nighttime – have you ever dreamt of recipes? I do!). Recipe testing and writing is dictating my schedule, and taking this part of the process as serious as I do, it’s a lengthy process. After a day’s worth of testing, more testing and writing for the blog isn’t really the first thing that comes to mind. And since I don’t want to bore you with something mediocre, today’s recipe unfortunately took a tad longer. Ok, ok, here we go.
Somehow the last weeks have gone by in a bit of a haze. There was a trip to Berlin, meeting old friends and many new, lovely people I had only known virtually until re:publica 2012. There has also been major work on my upcoming cookbook, which is scheduled for spring 2013. And yet another absolutely stunning food-related trip I will write more about soon.
Everything is different today. Usually I would introduce you to a favorite recipe of mine with a short story, either about how I found it or what makes it so special. But today all you get is the raw, no-fuss recipe . Now how about that?
So far April is doing its best to make us not forget the beautiful Sicilian spring we enjoyed in March: we’re back to frosty nights, hail chased up by snow showers as well as grey, endless rain. Yet, nothing that flipping through thousands of photos and recipe notes can’t cure!
Not really sure how March could fly by within the blink of an eye. If it wasn’t for this Kottke post about the Emmentaler PR stunt (gecko cheese?), I would have become an easy victim for tomorrow’s April Fools’ Day jokes. And it reminded me, that a draft about my March music favorites was still waiting to get finished!